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Development of ω-5 and antioxidant enriched bar with pomegranate seed powder.
Aruna, P and Praneeth, Juvvi and Chetana, R. and Singh, R. P. (2020) Development of ω-5 and antioxidant enriched bar with pomegranate seed powder. Journal of Food Processing and Preservation.
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Abstract
Pomegranate seed oil (PSO) is a rich source of punicic acid (PA). The seeds were fractionated and 0.15mm fraction of pomegranate seed powder (PSP) was incorporated in bar type product (pomegrain bar). The present study was aimed to see the effects of critical variables, such as %PSP (4.5–75) and temperature (101–158°C) on response variables (PA recovery, total poly phenols, radical-scavenging activity, hardness, color, and overall quality) of pomegrain bar. The experimental design was engendered for optimization of critical variables in response surface methodology. Results predicted that the optimum levels for critical variables are: PSP 55% and temperature 118°C which resulted in formulation of pomegrain bar having 84% of PA recovery and overall quality comparable with control. Practical applications Pomegranate seeds are virtually discarded from the industry. The seeds possess PSO which is a rich source of PA. PA possesses a wide array of beneficial biological activities including bone health maintenance, antioxidant, anticancer properties, etc. PA rich seed powder fraction was incorporated in the bar type product which could be used as a vehicle for the consumption of PA. The intent of the research is not only to create a vehicle for PA consumption but also to utilize the waste emanating from the industry.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Pomegranate seeds powder, bar type product, antioxidant, waste, Pomegranate seed oil |
| Subjects: | 600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods 600 Technology > 08 Food technology > 24 Fruits 600 Technology > 08 Food technology > 32 Antioxidants |
| Divisions: | Dept. of Biochemistry Lipid Science and Traditional Foods |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 01 Oct 2020 05:17 |
| Last Modified: | 01 Oct 2020 05:17 |
| URI: | http://ir.cftri.res.in/id/eprint/14487 |
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